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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 1 cup all purpose flour
¾ tsp baking powder
¼ tsp salt
3 ea large eggs
⅔ cup granulated sugar
1¼ tsp Vanilla extract
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Directions: |
Directions:Pre heat oven 350ºF Line the bottom of 9" retangular (20cm) baking pan with parchment paper. Lightly grease pan sides and paper with unsalted butter. Dust pan with flour. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs until pale and thick about 3 minutes. Add sugar and vanilla whisk on medium-high speed for about 10-12 minutes until pale, foamy and tripled in size.
Fold in flour, salt and baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. pour into prepared baking pan and bake for 30 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 15 minutes. Then remove from pan and remove the paper immediately. Transfer to a wire rack and let cool completely. |
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Syrup |
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Ingredients: |
Ingredients: ½ cup Water
⅓ cup Sugar
2 TBS Instant espresso or instant coffee
2 TBS rum or coffee Liqueur
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Directions: |
Directions:Combine water and sugar in sauce pan and cook over medium heat until sugar dissolves. bring to a boil and remove from heat. Stir in Espresso and coffee Liqueur. set aside to cool to room temperature.
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Filling |
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Ingredients: |
Ingredients: 6 ea Large egg yolks
⅓ cup Sugar
¼ cup coffee Liqueur or rum
1 TBS instant espresso powder or instant coffee
½ cup Heavy cream
1½ cup Mascarpone cheese
1½ tsp Vanilla extract
1 TBS unsweetened cocoa powder
1-2 Oz bittersweet chocolate, for shaving (optional)
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Directions: |
Directions:In double boiler whisk together egg yolks, sugar, coffee Liqueur and instant espresso powder. Set over barely simmering water and whisk for about 6 minutes until very thick. Remove from heat and let cool. In clean bowl beat the cream until stiff peaks form. When the egg yolk mixture is cooled to room temperature add Mascarpone and vanilla and beat until smooth. Fold in the cream mixture.
Cut the cake into 3 equal parts. Place one of these on plate. Generously brush and Sprinkle with the syrup. Scoop out 1¾ cups of the filling and spread on top of the syrup. Place the second cake layer on first and repeat syrup and filling process. Place third cake on top of second and press down. and brush remaining syrup on top. Put remaining filling on top and smooth out.
Top with shaved or finely grated chocolate, if desired.
Dust with tablespoon of cocoa powder.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve. |
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This recipe for Tiramisu is from